steamed fish with puy lentils

May 13, 2007 at 12:45 pm Leave a comment

fish-and-puy-lentils.jpg

I’ve never cooked with puy lentils before, but I’ve heard lots about them. In Australia they are known as “small green lentils”, and you can find them at specialty stores.

I used snapper in this dish, but any white-fleshed fish would work.

This looks a bit drab, but has amazing depth of flavours and is horribly healthy.

Ingredients:
~2 tablespoons puy (small green) lentils
~1 clove garlic, diced
~1/4 brown onion, finely diced
~1/4 cup white wine
~100g fillet of fish
~handful baby spinach leaves
~1 seeded tomato, diced

Method:
In a sautee pan, fry the garlic and onion in a little olive oil or cooking spray until transparent. Add the lentils and stir to combine. Add the wine and enough water to cover the lentils. Reduce heat to a slow simmer and cover. Stir occasionally, adding more water as the lentils absorb the added water. Continue with this until the lentils are soft. Season with salt and pepper to taste. Once the lentils are tender (approximately 45 mins) push to one side of the pan and place the fish on the other side. Add a little more water and cover to steam the fish. Steam for 2 mins, then flip the fish fillet over and steam a further 1 min. Remove the fish from the pan, and stir the spinach and tomato through the lentils. Season with salt

Serve the fish on top of a bed of the lentils with a wedge of lemon.

Calories in this dish are approximately 250-300, depending on the size of the piece of fish. Serves 1.

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Entry filed under: food.

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